I love a fresh and filling salad and this one fits that and more. I know this will easily become a lunchtime or quick dinner favorite. The best part about this salad is it keeps really well and leftovers the following day really hold up well (minus the avocado).

For 1 serving:

3 stems Tenderstem broccoli

5 green beans

1 small tomato, diced

1/4 avocado, sliced

4 Kalamata olives, sliced

A few cubes of feta

1 hard boiled egg, sliced in 1/2

Sprinkle: capers, diced red onion, baby basil (or sliced regular)

Dressing:

juice of 1/2 lemon + equal parts Extra virgin olive oil & big pinch of salt.

Method:

1. Place the Tenderstem broccoli and green beans in boiling water to blanch, for 1 minute. Remove and place in ice water or run under very cold water to stop the cooking. Drain.

2. In a large salad bowl place the broccoli, green beans, tomato, avocado and olives.

3. Quickly mix up the salad dressing of lemon juice, olive oil and salt. Drizzle over the veggies and toss.

4. Plate the salad and top with feta, egg and sprinkled bits of capers, red onion and basil. Enjoy!